Goan fish curry

Ingredients

• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 2 - 3 cloves garlic
• 1 tbsp chopped fresh ginger ((1tbsp is approx a 1in/2.5cm piece))
• 1/4 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1 tbsp vegetable oil
• 2 green chilis
• 1 onion
• 1 tomato
• 1 lb haddock (or use cod, pollock or other firm white fish)
• 2 tsp tamarind concentrate
• 1 cup coconut milk

Instructions

1. 1

   Warm a small skillet/frying pan over a medium heat and toast the whole spices (coriander, cumin and mustard seeds) for a couple minutes until fragrant. The mustard seeds may start to pop which is a sign to stop.

2. 2

   Roughly chop the garlic and ginger and crush with the salt to a relatively smooth paste. Add the toasted spices and crush. Add the remaining powdered spices and mix to a relatively smooth paste.

3. 3

   Finely dice the chilis and onion. Dice the tomato. Warm the oil in a medium-large skillet or other shallow pan over a medium heat.

4. 4

   Cook the onion in the oil for a few minutes until it has softened. Add the spice paste and stir through. Cook for a minute or two then add the tomato and chili and let the liquid almost disappear (a minute).

5. 5

   Cut the fish into large bite-sized chunks.

6. 6

   Add the tamarind and coconut milk to the pan, mix through. then put the fish chunks in and cook until cooked through, a couple mins.

7. 7

   Serve over rice.